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29 Amazing Avocado Recipes

Move over guac. These recipes will take your avocado appreciation to new heights.

Aug 5, 2013

1 of 30

Avocados 101

Season: April begins the season for California avocados, when they're at their peak of flavor and lowest price. And the Florida avocados are right behind them, beginning in the summer.How to buy: A ripe avocado is just slightly pliant when gently pressed. How to store: Avocados ripen at room temperature—faster if you put them in a closed paper bag to capture the ethylene gas (which promotes ripening) given off by the fruit. To prevent browning of a cut avocado, spread the surface with lemon juice, lime juice, or vinegar. Refrigerate cut avocados in plastic wrap pressed directly onto the cut surface. When ready to eat, scrape off any discoloration; the flavor won't be affected.Prep tips:

To halve: Cut avocado in two lengthwise around its pit. Twist halves in opposite directions to separate them, and then pull apart.

To pit: First, thrust the blade of a sharp paring knife into the pit. Then twist the knife gently to loosen the pit, and lift it out.

To peel: Pull the skin off the flesh in strips with your fingers. When the fruit is very ripe, you can often remove the skin in one piece. You can also scoop the flesh out of the peel with a spoon.

Nutritional benefits: Yes, the fruit (it is in fact a fruit, if you were wondering) is high in fat, but it’s high in the beneficial kind—monounsaturated fat—that helps increase “good” HDL cholesterol. Lush California Hass packs a wallop of healthy monounsaturated fat, while a Florida avocado has less flavor and fat. Avocados are also packed with protein.

1. SOAK onion in small bowl of ice water to crisp. Peel oranges with knife, removing all of white pith. Cut crosswise into thin wheels.2. PIT, peel, and slice avocados and put in medium bowl. Drain onion well and add to bowl along with oranges, olive oil, mint, lemon juice, and salt. Toss to coat.

1. HEAT ¼ c of the oil in small skillet over medium heat. Add garlic and chile peppers and cook, stirring frequently, until just brown, 1 to 2 minutes.2. PROCESS the cilantro, lime juice, ½ tsp of the salt, and black pepper in blender or food processor until smooth.3. PLACE chicken in shallow dish and spread half the garlic mixture over all sides of chicken. Heat 1 Tbsp oil in large skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden but still slightly crunchy, about 5 minutes.4. CHOP enough of the onion to make ¼ c and set aside. Put rest of onion on a plate. 5. PEEL and pit avocados and put flesh in a bowl. Add reserved chopped onion, remaining garlic mixture, and ¼ tsp of the salt. Coarsely mash with potato masher or fork.6. RETURN skillet to medium heat and add remaining 1 Tbsp oil. Lift each breast and let excess marinade drip off. Discard extra marinade. Add chicken to hot pan and sprinkle with remaining ¼ tsp salt. Brown on one side, about 5 minutes, then flip and finish cooking, 3 or 4 minutes longer. Remove to cutting board.7. PUT reserved sliced onion in the skillet to reheat. Scrape up any brown bits stuck to the bottom of the pan. Cut chicken across the grain into ¼" slices and toss with onion in pan.8. SERVE with warm tortillas and guacamole.

1. PLACE the shrimp in a medium bowl and add the lime peel, 1 Tbsp of the lime juice, ½ tsp of the cumin, ¼ tsp of the salt, the black pepper, and cayenne pepper to taste. Mix well, cover, and set aside while preparing the salad.2. ADD the tomatoes, onion, ¼ c cilantro, the olives, jalapeno pepper, oil, and the remaining 2 Tbsp lime juice, ½ tsp cumin, and ¼ tsp salt to another medium bowl. Mix well. Let stand for 10 to 15 minutes to blend the flavors. Add the avocado and mix gently.3. PLACE the mixed greens in a large shallow bowl and mound the avocado mixture in the center.4. COAT a medium nonstick skillet with cooking spray. Warm over medium-high heat. Add the shrimp and cook, turning often, for 4 minutes, or until just opaque in the thickest part.5. ADD the shrimp and any pan juices to the salad and sprinkle with 2 Tbsp cilantro. Serve immediately.

1. MELT butter in a nonstick skillet on medium heat. Stir in eggs and spinach; add salt and pepper.2. COOK, stirring, until the eggs are softly scrambled, about 2 minutes.3. WRAP the eggs in warm corn tortillas. Top with sliced avocado and tomato salsa or salsa verde.

1. PREHEAT oven to 400°F. Cut tortilla into quarters and each quarter into two wedges. Place on baking sheet and bake until crisp, about 5 minutes. Remove from oven and set aside.2. PLACE lime zest, garlic, cumin, and red pepper flakes in medium bowl and stir. Add chicken and toss well to coat.3. COMBINE lime juice, oil, and cilantro in a large salad bowl. Add greens, red bell pepper, and avocado and toss well.4. TOP salad mix with chicken. Place toasted tortilla wedges around edge of salad bowl.

1. COMBINE the rice and water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the water is absorbed, about 20 minutes. Remove from the heat and let stand for 10 minutes.2. COMBINE the vinegar and sugar in a small bowl and stir into the rice. Let stand for 15 minutes.3. PLACE a bamboo sushi mat on a work surface. Place a sheet of nori on the mat with a long side closest to you. With slightly damp hands, spread ½ c of the rice on the nori, leaving a 1" border along the top edge. Arrange 3 avocado slices end to end in a horizontal line about 1½" from the edge closest to you. Top with ⅙ of the crab.4. GRASP the edges of the nori and the mat closest to you. Fold the bottom over the filling and roll up, jelly roll–style, pressing down slightly with each quarter turn. Seal the roll with a few drops of water or grains of rice on the edge of the nori. Repeat with the remaining ingredients to make six rolls. 5. TRANSFER the rolls to a cutting board. With a serrated knife dipped in hot water, cut each roll crosswise into six pieces.6. SERVE with wasabi and soy on the side.

1. COMBINE the avocado, onion, cilantro, pepper, lime juice, and ¼4 tsp of the salt in a bowl and set aside.2. COMBINE the shrimp, chile powder, and remaining ¼ tsp salt in a separate bowl.3. HEAT the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook for 2½ to 3 minutes per side, or until opaque. Transfer to a plate and keep warm.4. HEAT the tortillas in a dry skillet over medium-high heat for about 30 seconds per side, or according to package directions, until hot and lightly toasted.5. TOP each tortilla with the romaine, avocado mixture, and shrimp. Serve hot.

1. PUT ½ c of strawberries, oil, honey, and balsamic vinegar in a food processor. Process until smooth.2. SCRAPE into a salad bowl and stir in the salt and pepper.3. ADD the spinach, mango, and remaining 1½ c strawberries to the dressing and toss to mix well.4. SPRINKLE the mozzarella, avocado, and almonds over the top.

1. PLACE the lime juice or vinegar in a large bowl and gradually whisk in the oil. Stir in the beans, bell pepper, garlic, salt, black pepper, and red pepper. Taste and add more lime juice or vinegar if you like. Stir in the cilantro.2. PLACE the avocado, cavities up, on 4 plates. Spoon the bean mixture into the cavities so it overflows onto the plate.

1. ARRANGE the wraps on a work surface. Top the lower half of each wrap with ½ c chicken, ½ c mango, ½ Tbsp cilantro, 3 slices avocado, and ¼ c cheese. Fold the top half of each wrap over the filling to form a semicircle.2. HEAT a large nonstick skillet over medium heat. Add the quesadillas and cook until lightly browned and the filling is hot, about 4 minutes per side.3. TRANSFER to a cutting board, let stand 1 minute, then cut each into 4 wedges.

1. TOAST the bread. Brush with the oil to coat. Sprinkle with the Italian seasoning. Cut into ½" cubes. Set aside.2. PEEL and halve the egg and place the yolk in a large bowl. Chop the white and set aside.3. ADD half the avocado to the yolk and smash against the side of the bowl with a fork until smooth. Stir in the water, cheese, vinegar, garlic, mustard, salt, and pepper to form a dressing. Add the spinach, remaining avocado, and reserved egg white and toss to coat.4. SERVE individual salads with the croutons scattered on top.

1. COMBINE the chicken, water, and ½ tsp salt in a large saucepan. Cover and bring to a boil over high heat. Turn off the heat and let sit for 15 minutes, or until a thermometer inserted in the thickest portion registers 165°F.2. REMOVE the peel and pith from the grapefruit with a knife while the chicken boils. Working over a bowl to catch the juice, free each segment from its membrane and cut the segments into bite-size pieces, dropping them into the bowl. Add the avocado, radishes, basil, and the remaining ⅛ tsp salt. Gently toss to mix.3. DRAIN the chicken breasts, discarding the liquid. Cut crosswise into ½-inch slices.4. DIVIDE the grapefruit mixture onto 4 plates and add ¼ of the chicken to each, drizzling the chicken with juice from mixture. Garnish with basil leaves (optional).

1. PREHEAT the grill to medium. Coat one side of a large sheet of heavy-duty foil with cooking spray.2. CUT each potato lengthwise into four slices. Trim the rounded sides slightly so each slice sits flat. Rub evenly with the oil. Sprinkle the chili powder and salt evenly over the potatoes.3. GRILL the potatoes over direct heat for 5 minutes per side, or until browned. Place on the foil and place over indirect heat for 20 minutes, or until tender when pierced with a knife.4. PLACE the turkey bacon over direct heat while the potatoes grill. (If you're concerned that the bacon will fall through the grates, use a grill basket or another sheet of foil.) Grill for 1 minute per side, or until crisp. Transfer to a plate and set aside.5. LEAVE the potatoes over indirect heat once the spuds are tender, and top each piece with a half slice of the bacon, 2 slices of avocado, and 1 Tbsp of the cheese. Grill for about 4 minutes to melt the cheese.6. SERVE hot topped with sour cream and hot sauce (if desired).

1. COMBINE avocado, lime juice, and green pepper sauce (optional) in a small bowl.2. SPREAD the top and bottom halves of rolls with 2 Tbsp each of the avocado-lime mixture. Layer ¼ c of the spinach, one-quarter of the chicken, and ¼ c of the mango on bottom halves.3. TOP with other halves of rolls.

1. PREHEAT the oven to 350°F. Pour the tomatoes (with juice) into an 11" x 17" baking dish. Scatter the onion on top and bake for 1 hour, or until the mixture is thick and the onion begins to brown.2. TRANSFER the mixture to a blender. Add the broth, water, and pepper and puree until smooth.3. HEAT the soup mixture in a pot over medium-low heat for 5 minutes, or until heated through. Add the buttermilk and stir to combine.4. GARNISH each serving with 1 Tbsp of the yogurt and ¼ of the avocado slices.

1. MIX a pinch of cayenne pepper into 1 tsp mayonnaise.2. SPLIT and toast a whole-wheat English muffin, and then spread each piece with the spicy mayo.3. FRY an egg until the yolk is still a little bit runny and place it on a muffin half.4. TOP with a few slices of avocado and close the sandwich.

1. COMBINE the salmon and mayonnaise in a medium bowl, mashing with a fork until well mixed.2. PLACE 4 bagel halves on a work surface. Top each half with one-fourth of the greens, salmon mixture, avocado, cucumber, and onion.

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